You will need:
1 medium size spaghetti squash
1 lb boneless, skinless chicken breast, cut into bite sized cubes
1 onion, chopped very fine
1 tsp minced garlic
1 tablespoon olive oil
12 oz sliced mushrooms
1/2 cup chicken broth
1/2 cup canned coconut milk
1/2 tsp salt
1/4 tsp black pepper
Preheat oven to 375. Split spaghetti squash in half, remove seeds and place down on a baking sheet. Bake for 40 minutes.
Heat oil in a large skillet over high heat. Season chicken with salt, pepper, and tonis. Add the chicken and cook for about 6 minutes, until cooked through. Remove the chicken and place on a plate and drizzle a little bit more olive oil in the skillet. Reduce heat to medium and add onion, garlic, mushrooms, and a pinch of salt. Cook until mushrooms are juicy- about 5 minutes. Now slowly stream in the broth and cream. Add the chicken back to the sauce and bring to a simmer for a couple of minutes.
Scoop spaghetti squash into the chicken and mushroom sauce. Season with salt and pepper, mix well and serve.
